Chocolate Coconut Eggs
These Chocolate Coconut Eggs are the ultimate homemade Easter candy. Wrap them up in pretty cellophane and leave them in Easter baskets or serve them as dessert after Easter dinner.
Servings 54 coconut eggs
- 1 stick butter, softened
- 8 oz. package cream cheese, softened
- 2 lbs. powdered sugar
- 1/4 tsp. kosher salt
- 1 tsp. vanilla extract
- 14 oz. sweetened shredded coconut
- 24 oz. semi sweet chocolate chips
- Roasted, salted almonds, optional
In a stand mixer, cream together butter and cream cheese until well mixed. Slowly incorporate powdered sugar. Mix in kosher salt, vanilla and coconut. Place in the freezer for 30 minutes.
Line a large cookie sheet with parchment paper. To form the eggs, grab two rounded tablespoons of coconut mixture and form into egg shapes. Place on prepared cookie sheet. If you are using almonds, press one almond into each egg. Once all eggs are formed, freeze for at least 30 minutes.
Place chocolate chips in a microwave safe bowl. Melt in 30 minute increments, stirring after each time, until melted. Working in batches of 10 (keep remaining eggs in freezer), place egg on top of a fork and place in chocolate, flip to coat other side. Once coated scoop up with the fork again and bang the fork on the side of the bowl to remove the excess chocolate. Scrape the bottom to remove excess then place back on the parchment. Once all eggs are dipped, place back in the freezer for 15 minutes. Store at room temperature or in the refrigerator or freezer.